CUL 190 - Culinary Internship

Course Description

A culinary internship integrates academics with professional work experience. Students earn college credit while working in varied culinary-focused businesses, gaining valuable hands-on experience. Students are encouraged to contact the internship coordinator at least two months prior to the semester they are requesting placement. Culinary internships require a minimum of 320 hours of work during the enrolled semester. Group 2 course.

Credit Hours


Contact Hours


Recitation Hours


Required Prerequisites

CUL 110, CUL 111

Recommended Prerequisites or Skills Competencies

Placement into ENG 99/108

General Education Outcomes supported by this course

Communications - Direct

Course Learning Outcomes

  • Explain key concepts, terms and relationships within the restaurant industry.
  • Identify equipment and products used in professional kitchens.
  • Connect the use of technique, methods, and procedures to planned end results.
  • Use their culinary knowledge and skill in a commercial setting.
  • Integrate quality cooking methods and service to produce customer satisfaction.
  • Relate interactions between cooking and design, sanitation and management.
Human Dimension:
  • Interact with others in a productive manner as part of a kitchen team.
  • Interact with clients providing product information and quality customer service.
Caring - Civic Learning:
  • Describe the impact of quality food service on successful food service outlets.
Learning How to Learn:
  • Interpret standardized recipes to create various menu items.
  • Determine appropriate knife skills and cooking techniques in various commercial restaurant situations.